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PROMOTION
A cut above Tender in stews and delicious when roasted until crisp, these pork belly slices are a brilliantly versatile and affordable treat
£2·39 per 500g pack
T
esco works closely with farmers to source high-quality meat at amazing prices. These tasty pork belly slices are from the greatvalue Woodside Farms range, which also includes bacon, gammon joints and racks of pork ribs.
1 x 400g tin chopped tomatoes 1 x 400g tin chickpeas, drained ½ lemon, zested 3 tbsp chopped parsley
1 broccoli head, cut into florets 2 limes, 1 juiced, 1 cut into wedges 2 x 300g packs straight-to-wok medium egg noodles 2 tbsp chopped fresh coriander 4 spring onions, sliced
T E R I YA K I P O R K Serves 4 Takes 40 mins 150ml reduced salt soy sauce 150ml mirin ½ tsp sugar 1 tsp rice wine vinegar 1 x 500g pack pork belly slices 1 tbsp sunflower oil 2 tbsp sesame oil 2·5cm piece root ginger, peeled and roughly chopped 1 red chilli, diced 1 garlic clove, sliced
1 Combine the soy, mirin, sugar and vinegar in a bowl. Add the pork and leave to marinate for 20 minutes. 2 Heat the sunflower oil in a frying pan. Fry pork for 5 minutes on each side, reserving the marinade. 3 Pour the reserved marinade into a small pan and cook on a low heat until reduced by a third. 4 In a wok, heat the sesame oil and add the ginger, chilli and garlic. Cook for 30 seconds; add the broccoli and lime juice; cook for 2-3 minutes. Stir in the noodles, cook through; add the coriander and onions. 5 Serve the noodles on plates topped with a pork slice, a lime wedge and the remaining marinade. Each serving contains Energy
3801kJ 912kcal 46%
Fat
Saturates
Sugars
Salt
56g 18g 23g 4.8g 80% 90% 25% 80%
of the reference intake. See page 106. Carbohydrate 68g Protein 32g Fibre 7g
P O R K , S Q UA S H A N D C H I C K P E A ST E W Serves 4 Takes 1 hour 2 tbsp olive oil 500g pork belly strips, cut into 3cm chunks 1 onion, sliced 2 garlic cloves, crushed 5 sprigs thyme 1 bay leaf 2 tsp cumin seeds, crushed 1 small squash, peeled, seeded, and cut into 2cm chunks
1 Heat 1 tbsp olive oil in a large, heavy-based frying pan on a medium to high heat. Season, then brown half the pork all over, for 3-5 minutes. Set aside and repeat with the remaining pork. 2 Turn the heat down, add the rest of the olive oil with the onion and cook for 5 minutes. Add the garlic, thyme, bay leaf and cumin seeds and cook for a further 2 minutes. 3 Return the browned pork to the pan with the squash and tomatoes. Fill the empty tin with water and add that. Bring to the boil, turn down to a simmer and partially cover. Cook for 30-40 minutes until the meat and squash are tender. 4 Add the chickpeas, heat through, then stir in the lemon zest and parsley. Season; serve. Each serving contains Energy
2727kJ 657kcal 33%
Fat
Saturates
Sugars
Salt
52g 17g 9g 0.9g 75% 87% 10% 16%
of the reference intake. See page 106. Carbohydrate 23g Protein 26g Fibre 4g